Molecular weight. Conduction. Evaporation. And how water is so important to cooking.
Tag: water
Popcorn-fession: We are actually acrobats.
“Are you straight?”
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
Water you mean you like me a blot?
Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them.
Be rice to me!
Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
Su-shi told us we should stick together.
The temperature rices.
Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers.
